FOR THE BEEF:
3 lb. Pleasant Valley chuck or rump beef roast
1 onion, chopped
1/4 cup apple cider vinegar
6 garlic cloves, chopped
2 T. whole black peppercorns
2 bay leaves

FOR THE SAUCE:
1 large (1 lb.) can tomato sauce
1/2 pound green chiles, roasted, skinned and sliced OR 1 8 oz. can
1/4 cup chili powder
1/4 cup jalapeno juice ( I’ve never used this and it’s still spicy and delicious.)

Combine the ingredients for the beef in a crock pot. Cook for a minimum of 6 hours on low or until meat falls apart. (I do 5 hours on high.) Add water as necessary to keep meat covered in liquid.

Remove cooked meat from crock pot; set aside to cool meat. Plan on an hour or so for the meat to cool. (I never wait an hour for it to cool. I just use two forks to shred the meat.)

Remove broth from the crockpot. Strain out and discard solid ingredients; set aside the broth.

Finely shred the cooled beef. Add shredded meat back to crock pot along with the ingredients for the sauce. Add enough broth to keep moist. 

Cover the crock pot and cook on low for two more hours.

Use the meat for tacos, salads, enchiladas, burritos, etc.

(I could never cook fluffy brown rice until I found this recipe.)

1 1/2 cups long, medium, or short-grain brown rice
2 1/3 cups water
2 tsp. butter or vegetable oil
1/2 tsp. salt

1. Adjust the oven rack to middle position; heat oven to 375°. Spread rice in 8-inch square baking dish.

2. Bring water and butter or oil to boil, covered in medium saucepan over high heat; once boiling, immediately stir in salt and pour water over rice. ( I actually put the butter and salt on top of the rice in the casserole dish. I use a teapot to boil the water. Once boiling I measure it out and pour over the rice, butter, salt and stir. This way I don’t lose any water to steam.) Cover baking dish tightly with doubled layer of foil. Bake rice 1 hour, until tender.

3. Remove baking dish from oven and uncover. Fluff rice with dinner fork, then cover dish with clean kitchen towel; let rice stand 5 minutes. Uncover and let rice stand 5 minutes longer; serve immediately.

1 lb. Pleasant Valley stew beef, cut into 1 inch pieces
3-4 cups canned tomatoes
6 carrots, peeled and cubed
4 celery stalks, sliced in 1 inch pieces
6 large potatoes, peeled and cut
2 large onions, diced
1 tsp. salt
1/4 tsp. pepper
1/4 cup raw pearl barley
6 cups hot brown rice (2 cups raw)

Brown meat in  a large, heavy pan. Add vegetables, seasonings, and barley. Add water if needed. ( I always need to add at least 2 cups of water.) Simmer for 3 to 4 hours or cook in oven all day at 250°. Stew may also be prepared in a slow cooker. Cook on low 10-12 hours or on high for 4 to 5 hours. Serve over steamed brown rice.

(6 servings)
2 lbs. Pleasant Valley stew beef, cubed
2 med. onions, chopped
3 med. carrots, peeled and quartered
peas or other leftover veggies
1 can tomato soup
1 tsp. salt
dash of pepper
1 bay leaf
1/4 cup sweet or sour pickle juice

Put ingredients in a larger casserole dish, cover tightly. (Don’t brown the meat first.) Bake at 275° for 5 hours. Or put in a crock pot for five hours. Serve with green salad and rolls.

MEATBALLS
1 1/2 lb. Pleasant Valley ground beef
1 potato, grated
1 carrot, grated
1 onion, grated
1 tsp. salt
1/4 tsp. pepper
1 c. bread crumbs

WHITE SAUCE
1 1/2 c. milk
1 T. flour
1 T. butter
1 can cream of chicken soup

Shape into meatballs and place in 9×13 casserole. Bake at 400° for 10 minutes or until brown.

Make white sauce: Melt butter, stir in flour. Gradually add milk and bring to a boil, stirring constantly. Simmer for one minute. Stir in cream of chicken soup.

Pour sauce over meatballs and bake at 350° for 30 minutes. Turn off oven. Sprinkle grated cheese over top and return to oven for 10 minutes.

Serve with/over baked potato, with a green salad and peas.

1 lb. Pleasant Valley ground beef
1/4 c. butter
1/4 c. chopped onion
1 clove garlic, chopped
2 T. chopped parsley
1 6 oz. can mushrooms
3 T. lemon juice
1 can (10 1/2 oz.) undiluted beef consommé
1 tsp. salt
1/4 tsp. pepper
2 c. or 1 lb. uncooked medium egg noodles
1 cup sour cream or plain yogurt

Melt butter. Add onions, garlic and parsley. Saté lightly, add meat. Cook till red disappears. Add undrained mushrooms, lemon juice, consommé, salt, pepper. Simmer uncovered for 5 minutes. Stir in uncooked noodles and cook covered over medium heat 10-12 minutes. Just before serving stir in sour cream (or plain yogurt). Serve with hot biscuits, warmed canned yams, green salad and steamed broccoli.

1 1/2 lb. Pleasant Valley ground beef
1/4 c. chopped onion
1/2 c. catsup
1 tsp. salt
1/4 tsp. basil
1 clove garlic, chopped

Mix in blender:
2 eggs
3/4 c. flour
3/4 c. milk
3/4 tsp. salt

Brown first six ingredients together. Turn oven to 425°. Put 2 T. butter in 10″ pie pan. Place in hot oven until melted and bubbly. Mix eggs, flour, milk and salt in blender. Pour batter into hot butter in pie pan. Gently spoon beef filling into center of batter. Bake at 425° for 25 min. Serve with baked potatoes, green salad and peas.

MEATBALLS
1 1/2 lb. Pleasant Valley ground beef
2 eggs
3/4 c. oatmeal
1 cup canned milk (evaporated)
1 tsp. salt
1/4 tsp. pepper

SAUCE
4 T. Worcestershire sauce
2 T. sugar
1/4 c. water
3 T. vinegar
1 c. catsup
1 onion, coarsely chopped
1 green pepper, coarsley chopped (optional)

Mix meat mixture altogether. Make into walnut sized balls and place in casserole dish (9×13). Put in 400° oven for 10 minutes or until brown. Mix sauce and pour over meatballs. Cook for 20-30 minutes or until red disappears. Serve over rice with baked squash, green salad, and green beans.